[Recipes Index] [World of Chefs]

Ingredients:

• 4 swordfish steaks 
• 16 Kalamata olives, pitted and chopped 
• 1 cup chopped and seeded fresh plum tomatoes 
• 1/4 cup extra virgin olive oil plus additional for brushing the fish 
• 2 tablespoons fresh lemon juice 
• 2 tablespoons finely chopped fresh Italian flat leaf parsley
• 1 tablespoon finely chopped anchovy 
• 1 garlic clove crushed and minced 
• Sea salt and paprika or freshly ground pepper to taste

Preparation:

Prepare the grill.

Rinse the swordfish steaks with cold water, pat dry and set aside. Combine the rest of the ingredients in a bowl and mix them well.

Brush the fish steaks as well as the top of the grill with olive oil, sprinkle with salt and paprika or pepper and place the fish on the hot grill. Grill at about 3 inches from the heat until cooked through but still juicy, about 4 minutes each side. Arrange the swordfish on serving plates and spoon the sauce over the fish.